My first belly bacon is cured and in the fridge forming a pellicle, on the smoker tomorrow. Finish temp is 150° IT but the belly ranges from 1.5"-2.5" plus thick. Obviously the thinner part will get there sooner. Do I pull it when the thinner area makes temp or wait on the thick part? Or keep the smoker at 160° and pull when I get the color I'm looking for?
Thanx
-Rick
10 lbs of belly
Thanx
-Rick
10 lbs of belly